Classic Louisiana Shrimp Creole is definitely one of those dishes that qualifies as comfort food. Spicy creole sauce with shrimp over perfectly steamed rice, my mouth is watering just thinking about it. It’s so, so good. This recipe is a spin on my mother-in-law’s fantastic Shrimp Creole recipe. I made a few little changes, but essentially it’s true to the classic.
Living in Louisiana, we are so fortunate to be surrounded by so many cultures that inspire such classic dishes. I love all of the different influences from Spanish, African, Caribbean, German, Irish, and Italian, to name a few. A few of my favorite classic Louisiana dishes are gumbo, sauce piquant, and jambalaya. I also love any type of blackened seafood.
Classic Louisiana Shrimp Creole
AuthorloulousucreSprinkle 2 tsp. of the Creole seasoning on the shrimp. Toss to coat well. Set aside until ready to cook.
Using a large heavy skillet, melt the butter over medium-low heat. Add the flour and stir constantly with a wooden spoon until the mixture forms a roux. You will stir for about 8-10 minutes until the roux is the color of peanut butter. Be very careful not to burn the roux.
Increase the heat to medium and add the onions, bell pepper, and celery. Cook until soft and translucent, stirring often. Add the garlic and cook for another minute or two, being careful not to burn the garlic.
Add the tomatoes, ½ cup water, the hot sauce, oregano, basil, garlic, the remaining creole seasoning, bay leaves, and cayenne pepper. Stir to combine.
Bring the mixture to a boil. Reduce the heat to low to simmer the mixture and cover for 10 minutes. Remove the cover and stir. Cook another 5-10 minutes until the mixture starts to thicken.
Add the shrimp and cook until opaque and cooked through. (You will need to turn the shrimp several times.). Season with salt and pepper to taste.
Serve with steamed rice. Garnish with chopped green onions.
Ingredients
Directions
Sprinkle 2 tsp. of the Creole seasoning on the shrimp. Toss to coat well. Set aside until ready to cook.
Using a large heavy skillet, melt the butter over medium-low heat. Add the flour and stir constantly with a wooden spoon until the mixture forms a roux. You will stir for about 8-10 minutes until the roux is the color of peanut butter. Be very careful not to burn the roux.
Increase the heat to medium and add the onions, bell pepper, and celery. Cook until soft and translucent, stirring often. Add the garlic and cook for another minute or two, being careful not to burn the garlic.
Add the tomatoes, ½ cup water, the hot sauce, oregano, basil, garlic, the remaining creole seasoning, bay leaves, and cayenne pepper. Stir to combine.
Bring the mixture to a boil. Reduce the heat to low to simmer the mixture and cover for 10 minutes. Remove the cover and stir. Cook another 5-10 minutes until the mixture starts to thicken.
Add the shrimp and cook until opaque and cooked through. (You will need to turn the shrimp several times.). Season with salt and pepper to taste.
Serve with steamed rice. Garnish with chopped green onions.
(This post was first published on March 28, 2012. The photos and recipe have been updated.)
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